Scrumptious Cinnamon Honey Scones with Raisins
Cinnamon Honey Scones with Raisins
I saw this recipe on GNOWFGLINS’ blog. This is a soaked wheat recipe – you soak the wheat overnight in an acid (in this case, apple cider vinegar) so that the phytic acid in the grain is broken down and your body is able to absorb all of the nutrients in the grain. I made this to take to Sunday School for breakfast. I worried that they would be heavy, dense, but they were amazing. They were so light, and melt-in-your-mouth. The original recipe is called “biscuits” but, they seemed more like a scone than a biscuit. They were SO good. My pictures are showing me making a double-batch to accommodate the Sunday School class.
2¼ cups whole wheat flour
6 generous tablespoons extra virgin coconut oil
1 TBS apple cider vinegar
½ cup plus 2 TBS coconut milk
2 TBS honey (Pure, raw, local honey is best)
1½ tsp ground cinnamon
½ tsp baking soda
1½ tsp baking powder
¾ tsp Kosher or sea salt
⅓ cup raisins
pizza cutter or sharp knife
Cut the coconut oil into the flour until the mixture resembles a bowl of crumbs.
Add the coconut milk and the vinegar.
Cover with a towel and set aside for 8 hours or overnight.
The next day, preheat the oven to 450° degrees F.
Lightly oil baking sheet with coconut oil.
Gently mix in the honey, cinnamon, baking soda, baking powder, and salt.
Put on floured surface.
Roll to ½ thick.
Using a pizza cutter or a sharp knife, cut into 2 inch squares.
Place on cookie sheet. Bake 8-10 minutes.
About 12 biscuits
This is slightly sweet. You can add more honey, just reduce the amount of coconut milk to accommodate.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it? Please come back and let Wardeh or me know. We would love to hear from you!
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